Another October, another pumpkin recipe in the books. You know we love pop tarts. Last month, we walked you through how we made brown sugar cinnamon pop tarts. This time, I tackled pumpkin pop tarts.
If you have a pie dough recipe you love, go for it. Otherwise, already-made pie dough is completely OK. We used that for the brown sugar pop tarts and these pumpkin ones.
I don’t want to raise any alarms, but I saw there is a delay in the pumpkin distribution this year due to the covid pandemic, and cans of pumpkin would hit the shelves a little later than normal. The delay in pumpkin is evident in our neighborhood. Luckily, I found one remaining can of organic pumpkin hiding among the corn in our grocery store. I needed a little more, and it turned out we had a can of pumpkin chilling all the way in the back (of course, you did, Brian).
Just get to the pumpkin pop tarts
All you need is a little pumpkin, a little spice, and a little dough. I wanted to get festive (and literal?), so I used our pumpkin cookie cutter to cut out the dough. We have a lot of festive sprinkles and, this time, I remembered to use some. I need to investigate why we have so many festive sprinkles though, we never use them.
But if you’re inclined to add a little more festivity to your pop tarts, then sprinkle away. I really, really enjoyed these pop tarts. Gave me that little bit of fall and leaving me wanting to make a whole pumpkin pie.
Pumpkin Pop Tarts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pop tarts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Cozy snack for a cool autumn afternoon.
Ingredients
- 1 cup pumpkin puree
- 6 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1 package of pie dough (2 crusts)
- 1 egg mixed with 2 teaspoons of milk (egg wash)
- 1 1/2 cup confectioners’ sugar
- 2 tablespoon milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- Take out the pie dough and follow directions on the box to get the dough closer to room temperature.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Using a cookie cutter cut out shapes from the dough (or using a knife, cut out 3 inch by 4 inch rectangles).
- Place the cut dough on the prepared baking sheets.
- In a large bowl, combine the pumpkin, brown sugar, vanilla, and pumpkin spice.
- Brush half of the pie dough slices with egg wash.
- Scoop 2-3 tablespoons of pumpkin mixture onto the slices of pie dough with egg wash, leaving a 1/4 inch free around the edges.
- Place the other half of the pie dough slices on top of the ones with pie filling and brush egg wash on top.
- Using a fork, poke a few holes in the tops of the pop tarts.
- Bake for 15-20 minutes or until the tops begin to turn golden.
- In a small bowl combine the confectioner’s sugar, milk, and cinnamon.
- When the pop tarts have cooled off, spoon the glaze over each one and top with sprinkles (if desired).
- Let the glaze firm up and serve.
